About fifteen year ago when Mojitos were all the rage, was when I had my first Mojito. It’s a cocktail that at first sip will immediately transports you to the islands. Traditionally Mojitos are made with White Rum but I LOOOVE Tequila so naturally I had to concoct a Mojito that users it. The secret to a good Tequila Mojito is to start with great quality Tequila , preferably an aged Tequila, such as an Añejo or Repsado. My favorite is Casamigos Añejo. Watermelon was a natural go to summer combination because it refreshing & perfect for making for a crowd, and we added Kirsch to highlight more of the watermelons sweetness.
- ½ small seedless watermelon, cut into chunks
- 1 bunch mint, tough stems removed 6 sprigs reserved for serving
- 1 tablespoon sugar
- 1 cup of Tequila, Añejo
- ¼ cup of Kirsch, optional (Cherry brandy, substitute with tequila if not using)
- 3 limes cut into quarters
- In a blender puree the watermelon, in batches. We like the pulp of the melon but if you do not you can pour it through a fine-mesh sieve pressing on the solids to extracts as much of the liquid as possible. (You want to end up with 3 cups of watermelon pulp or juice)
- In a extra large cocktail shaker or large pitcher combine mint, sugar and lime. With a muddler or the back of a wooden spoon, crush the mint and lime until sugar is dissolved. The goal is to squeeze out the lime juice and allow the mint to release its oils. Add ice and shake for about 30 seconds. If using a pitcher add ice and stir but strain before pouring into glasses.
- Add ice and mint sprigs to individual glasses and pour strained cocktail mix over ice. Serve with a wedge of watermelon. Enjoy.